Roasted Garlic and Fennel Tzatziki

Method

Make the tzatziki

1
Preheat the oven to 180°C (fan-forced).
2
Slice the top off the garlic bulb to expose the cloves. Place on a square of foil, drizzle with 2 tbsp olive oil and a pinch of salt, and wrap tightly. Roast for 45 minutes until soft and jammy. Allow to cool slightly.
3
Squeeze the roasted garlic cloves into a large mixing bowl.
4
Add the yoghurt, chopped fennel, mint, dill, lemon juice, salt flakes, and 80 ml olive oil. Mix until well combined.
5
Spoon the tzatziki into a serving bowl or plate. Top with reserved fennel fronds and a final drizzle of olive oil.

...And that's it, enjoy!

Have you cooked this recipe?

Ingredients

For the tzatziki
- 1 small garlic bulb
- 2 tbsp extra virgin olive oil, for roasting
- 500 g Greek-style yoghurt
- 1 small fennel bulb, finely chopped (fronds reserved)
- 1/2 bunch mint, leaves picked and finely chopped
- 1/2 bunch dill, fronds picked and finely chopped
- Juice of 1 lemon
- 1 tsp sea salt flakes
- 80 ml extra virgin olive oil, for mixing
- Extra fennel fronds, to serve
- Extra olive oil, to serve

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Woolworths

Roasted Garlic and Fennel Tzatziki

Name: Roasted Garlic and Fennel Tzatziki
Yield: 1 servings
Cuisine: Greek
Ingredients: 1 small garlic bulb; 2 tbsp extra virgin olive oil, for roasting; 500 g Greek-style yoghurt; 1 small fennel bulb, finely chopped (fronds reserved); 1/2 bunch mint, leaves picked and finely chopped; 1/2 bunch dill, fronds picked and finely chopped; Juice of 1 lemon; 1 tsp sea salt flakes; 80 ml extra virgin olive oil, for mixing; Extra fennel fronds, to serve; Extra olive oil, to serve

Helena and Vikki Moursellas

Cooking

5 min

Overall

—

Ready by

—

Level

1 serves

metric

3 tips

Method

Make the tzatziki

1
Preheat the oven to 180°C (fan-forced).
2
Slice the top off the garlic bulb to expose the cloves. Place on a square of foil, drizzle with 2 tbsp olive oil and a pinch of salt, and wrap tightly. Roast for 45 minutes until soft and jammy. Allow to cool slightly.
3
Squeeze the roasted garlic cloves into a large mixing bowl.
4
Add the yoghurt, chopped fennel, mint, dill, lemon juice, salt flakes, and 80 ml olive oil. Mix until well combined.
5
Spoon the tzatziki into a serving bowl or plate. Top with reserved fennel fronds and a final drizzle of olive oil.

...And that's it, enjoy!

Have you cooked this recipe?

Ingredients

For the tzatziki
- 1 small garlic bulb
- 2 tbsp extra virgin olive oil, for roasting
- 500 g Greek-style yoghurt
- 1 small fennel bulb, finely chopped (fronds reserved)
- 1/2 bunch mint, leaves picked and finely chopped
- 1/2 bunch dill, fronds picked and finely chopped
- Juice of 1 lemon
- 1 tsp sea salt flakes
- 80 ml extra virgin olive oil, for mixing
- Extra fennel fronds, to serve
- Extra olive oil, to serve